How to Make a Slideshow in Blogger

As a business or expert, simply having a Blogger blog isn't sufficient. You need to boost your blog's capability to facilitate your objectives, and whether you're a picture taker, advertiser or other expert, a slideshow can help. As a picture taker, you can flaunt your most loved photos, or as an advertiser your best item stills. Despite the fact that various outsider slideshow alternatives are accessible, Blogger includes an implicit slideshow contraption that you can introduce and arrange from inside the Blogger interface itself, without the requirement for self-facilitating or Web programming information.

1.

Log in to your Blogger account using your Google ID. If you don't have a Google ID or haven't set up a Blogger account yet, sign up with Google or configure your Blogger account from the Blogger homepage. Once logged in, select the blog you wish to add a slideshow to.

2.

Click the "Layout" option from the drop-down options menu for your blog. Click one of the "Add a Gadget" fields to open a new window containing a list of official Blogger gadgets; the slideshow will appear wherever you install the gadget within the layout.
3.

Scroll down the list of gadgets and click the "Slideshow" option to open the slideshow configuration page.

4.

Give the slideshow a title. Click an option from the Speed drop-down menu to set a speed for it, and check the "Randomize images" box if you want to display images in random order. You may also enable the option for clicked images to open in a new window.

5.

Select a source for your slideshow images from the Source drop-down menu. The default option is Google's Picasa Web album that's automatically created when you sign up for Blogger, though you can also choose to display images from a Flickr account, Photobucket account or a media RSS feed. Each option has its own configuration options, including the ability to choose images by keyword, sub-album or user account.

6.

Click the "Save" button to save your settings and integrate the slideshow into your Blogger blog. To make additional changes to the slideshow later, if desired, select it from the Layout window.

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Cambodian Cuisine | Chha (Stir Fried Dishes) and Rice Dishes

The term Chha refers to stir frying techniques introduced by Chinese immigrants (from Hokkien Tshá).
Chha Kuy Teav (which means blend seared level rice noodle) Is a Khmer adaptation of a mix browned level noodle dish that is a claim to fame of Southern districts of Cambodia. It regularly includes the utilization of dull and sweet soy sauce and an alternate collection of meats. It is finished with sauté scallions, egg, pork ham, and cuts of spring rolls.

Chha Kh'nhei (ឆាខ្ញី)

 (which means blend singed ginger) A zesty panfry (chhar) of meat, normally chicken, eel or frog seasoned with julienned gingeroot, dark Kampot pepper, garlic, soy and now and again new jalapeños or new peppers, for additional warmth.

Chha Kh'nhei (ឆាខ្ញី)

Bai Chha (បាយឆា)

Is a Khmer variety of browned rice which incorporates Chinese sausages,[citation needed] garlic, soy sauce, and herbs, for the most part eaten with pork.[citation needed].

Bai Sach Chrouk

Is a typical breakfast road sustenance highlighting rice, Chha Chiu-styled grill pork, egg (mixed, steamed, singed, or caramelized), chive soup, Chrok (picked vegetables) or protected radish, and soy sauce or fish sauce fixings.

Bai Sach Chrouk

Bai Moan (AKA Bai Sach Moan;

 which means Chicken Rice) Is a Cambodian road nourishment of Chinese inceptions from Hokkien and Hainanese workers from the seventeenth century. It is like Chinese Chicken Rice with the special case that lemon grass glue (kreoung) is blended with the rice before being steamed.

Phak Lav

Is a dish of caramelized/braised organs, both a home dish and well known road sustenance. A comparable dish exists in Vietnam called Phá Lấu.

Mee Chha

A normal road sustenance where wheat yellow noodles are mixed seared with meat and vegetables and finished with an egg and sauce.

Trakuon Chha

 (blend seared water spinach) Is a typical vegetable dish eaten at meals. The water spinach (Ipomoea aquatica) is mix singed in oil, garlic, red peppers, and minced pork, aged soy beans, and soy sauce.

Lort Chha

 (which means blend seared "dropping out" noodle) Are Cambodian thick short tapoica noodles, with included eggs and chicken, eaten for the most part with angle sauce. Lort alludes to any substances that falls through a gap, accordingly, these are the means by which the custard noodles are made. Varieties exist in Thailand, Laos, and Hong Kong.

Mee Kantang (មីកាតាំង)

Wide rice noodles in a shellfish sauce ordinarily mix singed with eggs, infant corn, carrots, Chinese kale (kai-lan), mushrooms and a decision of meat, typically hamburger. The name of the dish deciphers actually as Cantonese-style noodles in Khmer, uncovering its inception among the early Cantonese people group in Cambodia, while likewise being like the Thai dish rad na.

Mee Sua Cha

 (which means blend singed sewed noodles) Is a dish in which cellophane noodles are mix broiled with garlic, vegetables, mushrooms, and shellfish, fish, and soy sauce. The dish is most normally made amid occasions, for example, Pchum Ben, or sanctuary celebrations to provide for priests or to respect predecessors.

Mee Kola

 (which means Kola noodle) Is a noodle dish made by the Kola ethnic minority in western territories in Cambodia where the different Tai-Kadai impacts are very solid. The rice noodles are blend browned and prepared with shellfish sauce at that point put in a bowl where nuts, grouped vegetables and fish sauce are included. Meat varieties of this dish exist in Khmer varieties.

Mee M'poang 

(which means firm wheat noodle) A fresh fricasseed noodle dish of Chinese birthplace that is finished off with broiled hamburger and sauce.

Lok lak (ឡុកឡាក់)

Stir-seared marinated, cubed hamburger presented with new red onions, served on a bed of lettuce, cucumbers, and tomatoes and plunged in a sauce comprising of lime juice,[8] ocean salt and dark Kampot pepper (tek merec).[9] It is the Cambodian interpretation of the Vietnamese dish Bò lúc lắc, which signifies "shaking meat" in Vietnamese. Local variations incorporate lok lak Americain, found in bistro menus in Phnom Penh, recognized by the expansion of chips (instead of rice) and a singed egg radiant side up.

Sach Chrouk Sa See (Char Siu)

A Khmer version of Char Siu pork, this is frequently included num ache sandwiches or and a typical meat for Bai Sach Chrouk breakfasts.

Sach Chrouk (Kvay importance to roast)

A Chinese style-cooked pork that is normally overwhelmed by white rice, prahok or kapi (fish or shrimp glue), and crude vegetables. This method just alludes to a particular cooking strategy made by the Chinese workers. Different types of pork dishes are alluded to as "ang" (which means to barbecue, prepare, and so on.).

Sach Chrouk (Kvay importance to roast)

Kwah Ko/Kwah Chrouk

Is safeguarded meat or pork liver, like Cantonese Lap Cheong.

Phahut A angle cake that is beat and blended with kreoung in an engine and pestle. It is then formed into a patty and pan fried. It is regularly eaten with rice, sweet fish sauce, and crude grouped vegetables.

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Cambodian Cuisine | Samlor (Rice Soup)

Hong

A braised Beef stew similar to Kho with the exception that it doesn't not feature eggs and the extensive use of dark soy sauce. The dish is also sweeter and saltier than Kho. This dish has origins from South Chinese migrants and is similar to Hongshao Rou.

Chap Chai

A Khmer soup of Chinese origins, that is created with the use of cabbage, mushrooms, and quail eggs. The broth is clear and herbs are Cambodian addition in order to make the soup hearty.

Chap Chai

Ngam nguv

Is a chicken soup flavored with whole preserved lemons.

Samlar kari (សម្លការី)

Is a traditional wedding and celebration dish, features coconut chicken curry gently spiced with paprika, and with a soupy consistency, often cooked with sweet potatoes, julienned onion, snake beans and bamboo shoot. The soup is also used as a dipping sauce for fresh baguettes, while nom ban chok samlor kari is often served for breakfast the next day, featuring the same ingredients to make nom ban chok but using the samlor kari broth instead of the traditional turmeric and fish-based broth that goes into making nom ban chok

Chhnang Plerng (meaning fire pot)

Is the most common form of hot pot eaten in Cambodia in which a heated pot with a clear broth, meat, and assorted vegetables are eaten between family members. Chhnang Plerng is the general term for hotpot and there exist a variety of hotpot that undergo different names with mixed influences from China.

Yao hon or yaohon'(យ៉ៅហន): A banquet-style hot pot for dipping beef, shrimp, spinach, dill, napa cabbage, rice noodles and mushrooms. It differs from Cambodian Chhnang Plerng or other Asian hot pots in that it features a tangy coconut broth rather than a clear broth. It is similar to the Japanese sukiyaki, however, it is derived from the Chinese hot pot.

Chhnang Dei: A hot pot variety of Chap Chai soup that is eaten with Mee (egg noodles) or Mee Sua (threaded mung bean noodle).

Chhang Phnom Plerng (Volcano Hot Pot/ Cambodian BBQ): A unique Cambodian style BBQ similar to their Lao and Thai counterparts. It is served on a hotpot attached with a grill to allow meat to cook and secrete juices into the broth to allow the soup to become tastier over time.

Chhnang Plerng (meaning fire pot)

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Cambodian Cuisine | Samlor (Rice Soup) and Chhang Plerng (Hotpot)

Samlor (Rice Soup) and Chhang Plerng (Hotpot)

Samlor refers to soup dishes that are eaten with rice and Sup refer to dishes that can be eaten without the need of rice, these usually being dishes of Chinese or European origin. Chhang Plerng refers to the general term of Hotpot that are popular eaten during the dry "cold" season (winter) and during late night gatherings.

Samlar machu (សម្លម្ជូរ)

In reality indicates a whole class of samlor, whereby the prevailing flavor is a fragrant, citrusy pungency, and there are a wide range of variants. Of all the essential flavors (salty, sweet, zesty, harsh, unpleasant, umami), Khmers are most partial to harshness, relatively every town or area has its own particular one of a kind variant of samlor machu including samlor machu kroeung (highlighting kroeung glue, turmeric, morning wonder, coriander, stewed hamburger ribs and tripe), samlor machu Khmer Krom (highlighting tomato, pineapple, catfish, lotus root and sacred basil) and samlor machu Siem Reap (containing bamboo shoot and minor freshwater shrimp). The harshness and citrus flavor can originate from prahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs like lemon basil.[5][6] It is related with the Vietnamese acrid soup canh chua.

Samlar machu (សម្លម្ជូរ)

Samlor Kako (Khmer: សម្លកកូរ)

Traditional dish soup of Cambodia. It's also considered as one of Cambodian's national dish. The soup base is created from a variety of vegetables that reflect the environment of rural Cambodia as well as the use of Prahok to create a tangy salty taste.

Babor (meaning porridge or rice pudding) (បបរ)

Derived from the standard Chinese congee, this quintessential breakfast dish has many regional Cambodian incarnations. A type of porridge made with white rice, plain or with a chicken or pork broth, and served with fresh bean sprouts, caramelised garlic oil, green onions, omelette, fried breadsticks or dried fish from the Tonle Sap (trey ngeat). Babor pray is the name for the common marketplace dish of salted dried fish with rice porridge.

Babor (meaning porridge or rice pudding) (បបរ)

Kho (ខ ឬសម្លខ)

Braised pork or chicken and egg stew flavored in caramelized palm sugar, fish sauce and black Kampot pepper. It may contain tofu or bamboo shoots and often substitutes quail eggs for chicken eggs. A typical Khmer Krom dish, khor is similar to the Vietnamese dish of Thịt Kho and the Filipino dish called humba.

Kho (ខ ឬសម្លខ)

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Cambodian Cuisine | Num Banh Chok Somlar Kari

Num Banh Chok Somlar Kari

A rice noodle dish eaten with a Khmer curry soup. The curry may be yellow (Turmeric soup base) or red (Chili curry soup base) depending on the type of soup created and generally include chicken (including legs) or beef, potatoes, onions, and carrots.

Num Banh Chok Somlar Kari

Num Banh Chok Namya

A rice noodle dish featuring a Thai sour soup based (Thai Namya) that are popular during festivals and family gatherings. It features the same vegetables and herbs in Num Banh Chok Teuk Prahok although the Name is created with Thai green curry paste.

Num Banh Chok Kampot

A speciality of Kampot featuring a cold rice noodle salad rather than a soup base of Num Banh Chok. It features cuts of spring rolls, a variety of herbs, grounded nuts, pork ham, and fish sauce.

Num Banh Chok Teuk Mahech

A soup speciality of Kampot that features a clear fish broth (that doesn't feature the use of prahok) cooked with chives and vegetables. It is a regional speciality not found in Phnom Penh and other parts of Cambodia where Khmer and Vietnamese varieties of Num Banh Chok are eaten.

Num Banh Chok Samlor Yuon

A rice noodle soup that have origins from the Kinh (Vietnamese) populations in the urban areas of Cambodia. It is most similar to Vietnamese Bún Riêu featuring a red blood pork soup base and balls of minced crab meat. It also features more variety of herbs and vegetables not used in Vietnam.

Banh Sung

A slimy rice noodle dish that is a common lunch snack within the markets in Southern Cambodia. It features coconut milk, fish sauce, pork ham, and assorted mint and vegetables. It is similar to the Vietnamese dish bánh tằm bì.

Banh Sung

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Cambodian Cuisine | Noodle soups

Cambodian features of variety of noodles in which different types of noodles are exchangeable for different broths, such as Kuy Teav broth eaten with Mee Sua noodle or Lort. Khmer noodles have origins from Chinese influences and bear many the similarities to other noodles in Southeast Asia.

Kuy teav (meaning flat rice noodle) (គុយទាវ)

In the Khmer dialect, kuyteav alludes to the dish and the rice noodles themselves. This customary pork juices based rice noodle soup dish is a famous breakfast dish in Cambodia and is prominent in neighboring nations and in nations that have a substantial Khmer populace. Initially created by Cambodians of Chinese plunge, it is constantly presented with the embellishments of lettuce leaves, bean grows, hacked scallions, sawtooth coriander, dark Kampot pepper, lime squeeze, and caramelized garlic oil. Kuyteav might be served in one of two different ways, with every one of the fixings in the soup, or with the soup as an afterthought. The two variants have similar fixings and enable the coffee shop to control the adjust of flavors, temperatures and surfaces. The Phnom Penh variant of kuyteav (called hu tieu Nam Vang by the Vietnamese) is the most excessive, regularly containing a few or the majority of the accompanying fixings: pork stomach, ground pork, coagulated pig blood, hacked pork offal, for example, digestive tract, heart, liver and lung, cooked duck, Mekong waterway prawns, angle cake and squid. Present day adaptations of kuyteav including meat, chicken, or fish (as opposed to the first pork-based juices) have developed as of late, yet the plenty of enhancements that recognize kuyteav continue as before.

Kuy teav (meaning flat rice noodle) (គុយទាវ)

Kuy teav Ko Kho (Meaning Caramelized Rice Noodles)

A rice noodle dish created from the stewed/braised flavors of beef combined with flat rice noodle. It features French influences including potatoes and carrots topped off with chives and cilantro. It is eaten with bread as well. A similar dish exists in Vietnam called Hủ Tiếu Bò Kho.

Mee Kiev(Meaning Dumpling noodle)

Mee meaning egg noodle and Kiev meaning dumpling, from Hokkien "Kiau", is a Khmer rendition of wonton soup. The broth is clear topped with Chinese chives and the dumplings are filled with seasoned minced pork and shrimp. Variations often served with yellow wheat noodle and a mixture of rice wheat and rice noodle (Kuy teav Mee Kiev).

Num banh chok (meaning rice noodle)

A notable and cherished Cambodian dish found at streetside merchants, eateries, create markets (psahs, for example, the Psah Thom Thmey (Central Market, Phnom Penh) and in shophouses. In English it's regularly basically called essentially Khmer noodles, inferable from its pervasiveness the nation over. Nom boycott chok is an ordinary breakfast nourishment and was initially a local forte from Kampot territory, comprising of noodles arduously hammered out of rice, finished with a fish-based green curry sauce produced using lemongrass, turmeric root and kaffir lime. New mint leaves, bean grows, green beans, banana bloom, cucumbers and different greens are stacked on top by the coffee shop. There is likewise a red curry form that is normally saved for stylized events and wedding merriments (see Samlor kari). Comparative dishes exist in Thailand, Laos, and Myanmar.

Num banh chok (meaning rice noodle)

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Cambodian Cuisine | Noodles

Numerous components of Cambodian noodle dishes were enlivened by Chinese and Vietnamese cooking[4] notwithstanding keeping up a particular Khmer variety. Prahok is never utilized with noodle dishes. Rice stick noodles are utilized as a part of mee katang (មីកាតាំង), which is a Cambodian variety of chǎo fěn with sauce. Not at all like the Chinese styled chǎo fěn, the noodles are plated under the panfry meat and vegetables and finished off with fried eggs. Burmese style noodles (មីកុឡា, Mee Kola) is a veggie lover dish produced using flimsy rice stick noodles, steamed and cooked with soy sauce and garlic chives. This is presented with cured vegetables Jroak (ជ្រក់), julienned eggs, and sweet garlic angle sauce (which is really not veggie lover) decorated with pounded peanuts. Mi Cha (មីឆា) is mix fricasseed egg noodles.

Khmer Noodles

Popular dishes

Cambodian road sustenances (m'houp hat plouv) are a mix of impacts from China and Southeast Asia. There exist an assortment that are frequently not known to individuals outside of Cambodia. Road nourishment are the heart and custom of Cambodian day by day life[citation needed] and considered snacks instead of suppers. Nourishment slows down are called hang or tiam, a Khmer word obtained from Chinese háng ("store", "business") or hang (bai signifies "rice" or "sustenance") and to distinguish the particular sustenance available to be purchased, nourishment restaurants are tended to as Hang/Tiam Kuy Teav (Rice noodle Stall) or Hang/Tiam Kafe (Coffee Stall), for instance.

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Cambodian Cuisine | Fruits

Organic products in Cambodia are popular to the point that they have their own illustrious court. The durian is viewed as the "lord," the mangosteen the "ruler," sapodilla the "sovereign" and the drain organic product (phlae teuk doh ko) the "princess." Other famous natural products incorporate the jan natural product, kuy organic product, romduol, pineapple, star apple, rose apple, coconut, palmyra natural product, jackfruit, papaya, watermelon, banana, mango and rambutan. Despite the fact that natural products are normally viewed as pastries, some, for example, ready mangoes, watermelon, and pineapples are eaten generally with vigorously salted fish with plain rice. Natural products are additionally made into refreshments called tuk krolok (ទឹកក្រឡុក), for the most part shakes. Prevalent organic products for shakes are durian, mangoes, bananas.

Fruits

Fish and meat

As the nation has a broad system of conduits, freshwater angle has an expansive influence in the eating routine of most Cambodians, advancing into numerous formulas. Every day crisp gets originate from the Mekong River, Bassac River and the tremendous Tonlé Sap. Fish is significantly more typical than meat in Khmer cooking and fish frames 60% of the Cambodian admission of proteins.[citation needed] Prahok itself depends on angle. A significant number of the fish eaten in Cambodia are freshwater angle from the Tonlé Sap or from the Mekong. Dried salted fish known as trei ngeat (ត្រីងៀត) are a most loved with plain rice porridge. The well known Khmer dish called amok uses a sort of catfish steamed in an exquisite coconut-based curry. The little fish known as Trey Dang Dau are exceptionally normal and are frequently eaten pan fried. 

While freshwater angle is the most normally utilized meat in the Cambodian eating regimen, pork and chicken are additionally prevalent. In spite of the fact that not as normal as in neighboring Vietnam, vegan nourishment is a piece of Khmer food and regularly supported by more attentive Buddhists. 

Pork is very prominent in making sweet Khmer hotdogs known as kwah ko (ត្វារគោ). Hamburger and chicken are stewed, flame broiled or mix seared. Fish incorporates a variety of shellfish, for example, mollusks, cockles, crawfish, shrimp and squid. Lobsters are not regularly eaten due to their cost, but rather white collar class and rich Cambodians appreciate eating them at Sihanoukville. Duck cooked in Chinese burn siu style is prevalent amid celebrations. More strange assortments of meat incorporate frog, turtle, and arthropods (counting tarantulas); these are hard to discover in Khmer cooking abroad yet are utilized as a part of regular dishes in Cambodia.

Fish and meat

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Cambodian Cuisine |Spices

The Cambodian herb and flavor base glue Kroeung.

Dark pepper is the favored decision when warm is needed in a dish; it is utilized as a part of mix fries, soups, marinades for flame broiled meats, and plunging sauces. Pepper has a long history in Cambodia, having been developed since at any rate the thirteenth century, while the sharp, sweet-smelling assortment from Kampot region (flanking Vietnam's Ha Tien region and the Gulf of Thailand toward the south, and the wilderness clad Elephant Mountains toward the north) was before Cambodia's main fare from the late 1800s up till the 1960s.

Kampot pepper was once known as the King of Peppers, adored by gourmands worldwide for its flower and eucalyptus takes note of, its strong fragrance, its musky warmth, and its therapeutic properties.[citation needed] Before the 1970s, Kampot pepper was utilized as a part of every single French eatery for the exemplary dish steak au poivre. Today, the pepper business is being rejuvenated and, since obtaining secured Geographic Indication status in 2008 (which gives it an indistinguishable uncommon status from Champagne in France), individuals can buy Kampot pepper online in numerous parts of the world.

Wilderness cardamom, or wild cardamom, develops in the relevantly named Cardamom Mountains in the southwest of the nation, circumscribing the Gulf of Thailand drift toward the south and Trat area in Thailand toward the west. These tremendous mountains shape a portion of the final region of flawless virgin rainforest in Southeast Asia and harbor broad mangrove woods, elephants, tigers, Siamese crocodiles and other uncommon and jeopardized species, and few individuals live here. Local people utilize cardamom restoratively and in certain samlors, utilizing the base of the plant and in addition the case. Turmeric (Khmer: រមៀត) is developed in Battambang region and is a typical fixing in numerous curry powders, soups and rice dishes. Saffron is likewise regarded in neighborhood people solution as a treatment for some illnesses, particularly skin issues.

Tamarind is usually utilized as a soup base for dishes, for example, samlar machu. Star anise is an absolute necessity while caramelizing meat in palm sugar like pork in the dish known as pak lov. Turmeric, galangal, ginger, lemongrass and kaffir lime leaves are fundamental flavors in Khmer cooking, Khmer stews, and almost all curries.

Spices

Kroeung

From India, Cambodians adjusted the craft of mixing flavors into a glue utilizing numerous fixings like cardamom, star anise, cloves, cinnamon, nutmeg, ginger and turmeric. Other local fixings like lemongrass, galangal, garlic, shallots, cilantro, and kaffir lime leaves are added to this blend to make an unmistakable and complex zest mix called "kroeung." Other elements for kroeung utilized by Khmers in America are lemongrass, turmeric powder, garlic, prahok, and lemon leaf. This is a vital sweet-smelling glue generally utilized as a part of Cambodian cooking

Vegetables

Numerous vegetables utilized as a part of Khmer food are additionally utilized as a part of Chinese cooking. Vegetables, for example, winter melon, unpleasant melon, luffa, water spinach and yardlong beans can be found in soups and stews. Oriental squash can be stewed, blend singed or sweetened and steamed with coconut drain as a treat. Vegetables like mushrooms, cabbage, child corn, bamboo shoots, crisp ginger, kai-lan ("Chinese kale"), snow peas, and bok choy are regularly utilized as a part of numerous panfry dishes. Together these panfry dishes are known by the nonexclusive term chhar (ឆា). Banana blooms are cut and added to some noodle dishes like nom banh chok.

Vegetables

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Cambodian Cuisine :| Ingredients

Ingredients

In Khmer cuisine, it differentiates between fermented paste-based {elements|substances|materials} and pickled ingredients. Mam refers to fish or shrimp that has recently been fermented in {a specific|a certain} {approach|strategy} and is usually includes more solid pieces of the pickled animal. In a sense, mam is the general term when referring to most kind of fermented ingredients created from aquatic animals. Prahok and kapi are popular based for sauces that refer to pickled {antique|age|used} ingredients. Both mam and prahok are aged to a minimum of {you|one particular} year in order {to achieve|to get to|to succeed in} its full potential in taste, much like seafood sauce. Fermented sauce {in many cases are|tend to be|are usually} eaten with high protein-based dishes or raw {fresh vegetables|fruit and vegetables} to help the body digest.

Cambodian Cuisine :| Ingredients

Mam (Fermented seafoods)

Mam refers to the salted, fermented fillets of snakehead fish, to which roasting red sticky rice and palm sugar are added during the fermenting process to impart an earthier and sweeter flavour. The sugar and rice also lends the ingredient a reddish tinge. {From your|Through the|In the} time that the fish is filleted, mam {may take|will take|usually takes} over a year to reach maturity. According to the unsubstantiated rumours that is transcribed as actual {background|record}, mam originates from Kampuchea Krom territory, the {sand wedge|sand iron|pitching wedge} of the Vietnamese Mekong Delta that was recently under Cambodian ownership.

Prahok

{1|A single|One particular} common ingredient, almost a national institution, is a pungent type of fermented fish paste used in many dishes, {an exclusive|an exceptional} flavor known as prahok. It is an acquired taste for most Westerners {and it is|and is also|which is} an {essential|important|crucial} part of Khmer {food|dishes|delicacies}. {It really is|It truly is|It can be} included in many dishes or used as a dipping sauce. The liberal use of prahok, which adds a saline tang to many {meals|food}, is a characteristic which distinguishes Khmer cuisine as a result of {the|their|it is} neighbours. Prahok can be prepared many ways and eaten as a dish on its own right. Prahok jien  is fried and usually mixed with meat (usually beef or pork) and chilli. It can be eaten with dips, {fresh vegetables|fruit and vegetables} like cucumbers or eggplants, and rice. Prahok gop or prahok ang  is covered with {clown|banano} leaves and left to cook within fire under pieces of rock or over the coals. {Once|When ever|The moment} prahok is not used, kap? (???? ), {a type of|a sort of|a form of} fermented shrimp paste, {can be used|is employed} instead. Khmer cuisine also uses fish sauce {broadly|extensively|generally} in soups and stir-fried dishes, and as a dipping sauce.

Prahok

Kapi

Another normal fixing in Khmer food, this aged shrimp glue is frequently blended with garlic and bean stew peppers and utilized as a plunging sauces for barbecued and browned meats. It is likewise a typical fixing in specific curries and papaya servings of mixed greens to include salt and more extravagant flavors.

Kapi

Mam Trey Tok (Fermented Snakehead Fish)

A variety of "mam" utilizing an exceptionally prevalent fish that lives in the streaming waterways of the Great Mekong. It's bottomless makes it prevalent inside the Cambodian and Vietnam areas where they are gotten and utilized and can be eaten without anyone else after it completes the process of maturing.

Mam Bong Kia (Fermented Shrimped)

A variation of "mam" that contains small pieces of fermented shrimp. It is often used as an ingredient for cold noodle salads or condiments for family meals.

Teuk Trey (Fish Sauce)

Fish sauce in a critical fixing in Khmer cooking which is utilized to include salt in soups, noodles, or marinating meats. It is likewise utilized as a plunging sauce ("Tuek Sa louk") containing numerous assortments relying upon the kind of dish displayed in the feast. Fish sauce acts to offset the kinds of alternate dishes inside the family dinner to guarantee that every one of the 5 tastes are accomplish to make an amicable feast.

Teuk Chon (Oyster Sauce)

Oyster sauce was introduce by way of Chinese immigrants. It is a common ingredient in Khmer cooking that adds a tangy sweet flavor to meats and stir fried vegetables. Oyster sauce, along with fish sauce, and soy sauce, as common used together when seasoning foods.

Teuk Si-iv (Soy sauce)

A common ingredient and condiment that is mixed with garlic or aged radish to be eat with primarily high protein dishes. It is used to add salty flavors when fish sauce is not used.

Teuk Seang (Hoisin Sauce)

Hoisin sauce is translate as "Soya bean Sauce" in the Khmer language. It is used when marinating to meat that will be grilled and especially for noodle soups such as "Kuy teav" or "Mee" (wheat yellow noodle).

Teuk Umpil (Tamarind Sauce)

A sauce using tamarind as a base, often mixed with garlic, palm sugar, and chili peppers.

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Cambodian cuisine

Khmer cuisine

 (Khmer:សិល្បៈខាងធ្វើម្ហូបខ្មែរ ) or, more generally, Cambodian {food|dishes|delicacies}, is the traditional {food|dishes|delicacies} of the people of Cambodia. Average meals typically {contains|involves} {several|multiple} dish and ideally contrasts flavours, {designs|smoothness|construction} and temperatures within the meal using plenty of herbs, leaves, pickled {fresh vegetables|fruit and vegetables}, dipping sauces, edible {plants|blossoms|bouquets} and other garnishes and condiments.[citation needed]

Cambodian cuisine

{Grain is|Hemp is} the staple food in Cambodia, and it is part of every meal, both as an accompaniment and used as a substance for many dishes. According to the International Rice Research {Company|Start|Initiate}, there are 2, {500|1000} rice varieties indigenous to Cambodia that were developed over centuries by Cambodian rice farmers.[1]

{Grain is|Hemp is} eaten throughout the day in the form of street-side snacks, such as deep-fried rice {bread|truffles|muffins} with chives and {kale|green spinach}, for breakfast, as in Cambodia's famous rice noodle soup kuyteav or {grain|hemp} porridge, and in many desserts. Plain white {grain is|hemp is} served with {practically} every family meal, typically served with grilled fresh water fish, a samlor or soup, and an {collection|variety|selection} of seasonal herbs, greens leaves and vegetables

Cambodian cuisine

History and influences

{Drinking water|Normal water}, rice and freshwater seafood exert the most {serious|deep|outstanding} influences on Khmer {food|dishes|delicacies}. The Mekong river, the twelfth longest in the world, cuts through the very heart of Cambodia. The capital Phnom Penh is on its riverbank, at the junction where two other rivers meet: the Tonle Sap and Bassac. The Tonle {Systems applications and products|Systems applications and products (sap)} river connects the Mekong with the Tonle {Systems applications and products|Systems applications and products (sap)} lake, or Great Pond, which acts as a liquid heart and natural reservoir for {the whole|the complete} Mekong river system, regulating the flow of big {quantities|amounts|volumes of prints} of water, and allowing the safe passage of an astonishing number of freshwater fish. The pond itself is believed to have more fish than any other in the world and ranks second to the Amazon {water|lake|riv} in biodiversity.[citation needed]

When the rainy season {starts|commences} at the start of the Khmer Fresh Year, {the location|areas} becomes {overwhelmed|full|bombarded} with monsoonal rain and Cambodia {becomes|evolves into|can become} {a huge|a great} ocean of emerald rice-paddies. The geographical setting of wetlands (Cambodia ranks second to Bangladesh for the {greatest|most significant|major} amount of wetland in Asia) and floodplains explains why water, and hence fish and {grain|hemp} (which grow in water) are such an {essential|important|crucial} component to the {food|dishes|delicacies}. Many dishes, {particularly|specifically|especially}, the samlors, have a pond-like appearance,[clarification needed][citation needed] and are often loaded with reed-like plants, leaves, and {fresh vegetables|fruit and vegetables}, mirroring the surrounding {scenery|panorama|surroundings}. Dipping sauces tend to be quite watery, as are most Cambodian curries.[citation needed]

Khmer {food|dishes|delicacies} shares many commonalities with the food of adjoining Thailand -- although, less chilli, sugar and coconut cream {are being used} for {taste|flavour} -- and of {border|bordering} Vietnam, which it {stocks|stocks and shares} and adopts many common dishes, {in addition to a|and a} colonial {background|record}, as both formed part of the French colonial time empire in Southeast {Okazaki, japan|South america}. It has drawn {after} influences from the repas of China and {Italy|Portugal|England}, powerful players in Cambodian history. The Chinese {started|started out|commenced} arriving in the thirteenth century, but Chinese {immigration|alpage} accelerated during the French period. Curry dishes, known as Kari (in Khmer,???? ) show {a track|a search for|a find} of cultural influence from India. {The numerous|The countless|The various} variations of rice noodles show the influences from Chinese {food|dishes|delicacies}. Preserved lemons are another unusual ingredient not commonly found in the {cooking food|food preparation|baking} of Cambodia's neighbors; it {is utilized|can be used|is employed} in some Khmer dishes to enhance the sourness. The Portuguese and Spanish also had {substantial|significant|extensive} influence in Cambodian affairs in the 16th {hundred years|100 years}, introducing chili and nuts into Asia from the New World. {Nevertheless ,|Yet ,} soup never gained the same status or prominence as it did with the cuisines of neighboring Asia, Laos, and Malaysia. Even today very few {quality recipes|tested recipes|dishes} include chili.

One {heritage|musical legacy|legacy of music} of French, the {fl?te|barre} - known as nom pang in Khmer - is ubiquitous in all parts of Cambodia today. Cambodians often eat {breads|loaf of bread|bakery} with p? t?, tinned sardines or eggs. {1|A single|One particular} of these with a cup of strong {espresso|caffeine}, sweetened with condensed dairy, is an example of a common Cambodian {breakfast time|lunch break|lunchtime}. Freshly buttered baguettes can be made into casse-cro?te (also called nom pang) {and could|and may even|and might} be stuffed with slices of ham or any number of {barbequed|cooked} meats, with Kampot {self defense|cayenne pepper|tear gas}, similar to Vietnamese banh mi. The French also introduced beer, butter, {begleiter|taufpate}, coffee, chocolate, onions, {celery|pumpkin|peas}, broccoli, potatoes and many other types of non-native produce Southeast Asia.

{Typically|Usually|Customarily}, Cambodians eat their {foods|dishes} with at least {3 or 4|three to four|3 to 4} dishes. A meal will usually {incorporate a|add a|will include a} soup, or samlor, served alongside {the primary|the key} courses. {Every individual|Every person} dish will be either sweet, {bitter|bad|wrong}, salty or bitter in taste. Chilli (fresh, pickled or dried) and soup sauce is served on the side and {remaining|still left|kept} up to individual diners {and also to|also to|and} their taste. {In this manner|This way}, Cambodians ensure that they get {a little|a lttle bit|somewhat} of every flavor to {fulfill|meet|gratify} their palates.

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